Colorado 4-H Project e-Record Selector
Project Resources >> 4-H Family Consumer Science Projects >> Foods And Nutrition >> Baking
Specialty Foods >> Baking [ Unit 24 ]
This unit is for member’s ages 8-18. In Baking Unit 24, introduces the member into the creative world of pie making. Pie is America’s favorite dessert; a homemade pie is the crowning touch to a wonderful meal. This project differs from the Core Food Projects (Units 1-4) as it focuses on the baking and the importance of the ingredients in the baking process. The Core Foods Projects (Units 1-4) focus on basic food preparation and nutrition. Members will accomplish the following learning experiences:
- To make tender, flaky pastry that has good flavor
- To make flavorful cream, custard and fruit fillings
- To make attractive meringue
- To make unique pastries such as turnovers, empanadas and quiche
Step 4:
The items listed below are your project requirements. Select each in turn to access a Word Document. Once you have your document, please save it to your hard drive or other media before entering information.
- Colorado 4-H Foods and Nutrition Project Tip Sheet
- 4-H Project E-Record for Family/Consumer Science and General Projects
Colorado State Fair and Local County Fair Exhibit Requirements
Project Exhibit Rules for All Units
- Include a copy of the recipe used, attached securely to the e-record. No commercial mixes are to be used.
- Bring food items on sturdy white paper plates and/or covered heavy cardboard in a zip-lock bag for display of food exhibits when possible. Plates and pans will not be returned.
- Only completed e-records, supplements and canned goods will be returned.
- Food items that show signs of mold growth or otherwise would not be safe to eat at time of judging or that need refrigeration will not be accepted.
Baking Unit 24
Exhibit will consist of the following:
A. Completed e-Record with exhibit recipe presented in a sturdy binder/notebook. 4-H members are required to make 4 regular sized pies and document them on the page titled Specific Project Information page.
B. Record all baking in the activity log of the e-Record. Include the number of times you baked or prepared the item and any special concerns (recipe modification, high altitude).
C. Include in the e-Record story what you learned about the ingredients used in baked products and their importance; what adjustments you made for high altitude; and what food-related career you learned about and how?
D. Exhibit options are as follows:
- 8” to 9” single-crust fruit pie in a disposable pie tin. No pastries using eggs or cream fillings. The fruit filling can be from a can. (Only fruit fillings can be used.)
- 8” to 9” double-crust fruit pie made with homemade fruit filling in a disposable pie tin. (Only fruit fillings can be used.) No canned fruit fillings. No pastries using eggs or cream fillings.
- 3 options:
a.) 8” to 9” double-crust fruit pie with homemade fruit filling in a disposable pie tin. The upper crust should have either a fancy edge or be lattice. No egg pastries or cream fillings (fruit fillings only).
--- or ---
b.) Two Empanadas/Turnovers—No pastries using eggs or cream fillings (fruit fillings only).
--- or ---
c.) Two Fancy Pastries –No pastries using eggs or cream fillings (cream puffs, etc.)
